Eight-Grain Granola

• 2 cups old-fashioned rolled oats
• 1 cup kamut flakes or kamut puffs
• 1 cup spelt flakes
• 2 tablespoons black quinoa
• 2 tablespoons millet
• 2 tablespoons buckwheat groats
• 1 tablespoon teff (an African cereal grain)
• 1 tablespoon amaranth
• 3/4 cup honey
• 1/2 cup granulated raw sugar
• 2 teaspoons sea salt
• 3/4 cup canola oil
• 1/4 cup Marcona almonds
• 1/4 cup seedless raisins
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup dried currants
• 1/4 cup dried cranberries

1. Heat oven to 250 degrees.
2. Line a large baking sheet with parchment paper, and set aside.
3. In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth.
4. In a separate bowl, whisk together honey, sugar, salt, oil and almonds.
5. Add to the bowl of grains and mix until well combined.
6. Spread mixture evenly across baking sheet.
7. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools.
8. Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely.
9. If necessary, break up clumps into smaller pieces.
10. Store in an airtight container for up to 1 week.

oldfashioned, kamut flakes, spelt flakes, black quinoa, millet, buckwheat groats, cereal grain, amaranth, honey, sugar, salt, canola oil, marcona almonds, raisins, dried apricots, currants, cranberries

Taken from cooking.nytimes.com/recipes/1014557 (may not work)